Spatchcock Turkey Breast is the best way to get juicy, flavorful meat with less cooking time. No more dry white meat! This recipe gives you juicy breast meat with delicious crispy skin, and it cooks in a lot less time than a regular turkey.
Place the turkey breast side down on a large cutting board. Using sharp kitchen sheers, cut along the left and right sides of the backbone to remove it from the breast.
1 5 pound turkey breast
Turn the turkey over and press firmly on the center of the breast to crack the bone. The bone is sufficiently cracked once the breast lies flat.
In a medium bowl, mix the zest, herbs, and seasonings into the butter.
Pull the skin of the turkey back and rub half of the butter mixture between the skin and the meat. Pat the skin dry with a paper towel and rub the remaining butter all over the skin of the bird.
Place a metal cooling rack inside a large roasting pan or cookie sheet. Put the breast on top of the rack. Roast at 425°F (220°C) for 25 minutes.
Turn the oven temperature down to 350°F (177°C) and roast for an additional 20-30 minutes. Insert a thermometer into the thickest part of the breast to check doneness. Remove the bird once the temperature registers 160°F (74°C). Let the turkey rest for 20 minutes before carving. The temperature will continue to rise as it rests.
Notes
Dry the turkey with paper towels before spreading the herb butter over the skin. Butter will not stick to wet skin.
Thaw the turkey breast for 24-48 hours before spatchcocking.
Store leftovers in an airtight container and refrigerate for up to 4 days.
Reheat leftovers in a 300°F (150°C). Pour some chicken broth or turkey stock in a pan with the leftover turkey, wrap tightly with foil, and cook for 30-40 minutes.